Mac and Cheese Chicken Pot Pies

Did the title of this recipe spike your interest? When I first saw it, it sure did mine! I love macaroni and cheese. I’ve had quite a few lunches with and dinners that consisted of just mac and cheese. I also love chicken pot pies, but I am not such a big fan of cooking them. However, mix the two together and it’s one recipe I don’t mind spending the extra time cooking….and it’s actually VERY easy!

Of course, I love short cuts when it comes to cooking. So for me I skip the puff pastry sheet and instead use refrigerated biscuits. That way you also don’t have to worry about the egg wash. But, if you have older kids let them cut out the fun shapes! My family doesn’t like the mushrooms so we just take those out of the equation and add corn instead. And if you know me at all, I hardly measure ANYTHING when I cook so, the carrots, celery, onion and garlic are all eyeballed by me!

When I cook this, I like the veggies to be nice and soft too, so I cook them before for a little bit, then add the chicken. If you don’t want to do that, make sure that you remember to cook the chicken and the noodles beforehand! (AND put butter in your noodles so they don’t stick!)

The hardest part I’d have to say is stirring in the flour and then the milk. It can get a bit tricky and get too thick. In the case that it does, just add a little bit more milk, a tiny bit at a time. You can see a video of how to make this recipe here. Enjoy!

Have you ever tried any variation of mac and cheese or chicken pot pies? Let us know below!

Lauren is a stay at home mom of 2 boys under 2 out of Michigan. She is learning day by day that raising boys is definitely not for the faint of heart. Lauren loves anything baby, crafting, baking, and talking…to anyone who will listen. She also loves spending her husband’s money. Following family tradition, she can’t wait to take her boys for their first fishing trip “up north.”